Eggplant Rollatini

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Eggplant Rollatini

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Ingredients:

2 large eggplant sliced into 1/4″ long pieces (about 10 slices per eggplant)

1/2c flour (add salt and pepper)

2 eggs, beaten with 2 tbsp water

2c italian breadcrumbs (really fine crumbs)

2 tbsp parmesan cheese

2c whole milk fresh ricotta

1 egg

2 tbsp chopped fresh parsley

1/2 tsp salt

1/2 tsp pepper

1 tsp oregano

1/4c parmesan cheese

1c marinara sauce (I like Rao’s)

1/4c canola oil

Directions:

Heat a cast iron skillet or any other large skillet to medium high heat

Set up three bowls, first flour with salt and pepper then beaten two eggs and then breadcrumbs (add two tbsp of parmesan to breadcrumbs)

Add the oil to pan and wait until oil is hot enough (throw in a pinch of bread crumbs..it should fizzle)

Press the eggplant into flour lightly and shake it off

Dredge it in egg, shake it off

Press it into the breadcrumbs and attempt to get all of the eggplant

Place in skillet a few at a time and turn over after a couple of minutes or until the eggplant is browned

Place the eggplant on a wire rack to cool first. If you don’t have that just place on a plate with paper towels to blot off some of that oil

continue to do this until you have done 20 eggplant…you may have to use a bit more oil as you go but you will be blotting some of that off

Once you have all of your eggplant set aside and take out a large casserole dish, coat with cooking spray

Mix the ricotta, egg, seasonings and parmesan cheese well

On a large work surface place a spoonful of ricotta mix on the slice of eggplant and roll towards you. 

Place seam side down on the casserole dish

Top each piece with 1-2 tbsp of marinara.

Bake in oven at 350 degrees for about 30 minutes

Nutrition Information

For one roll

Calories: 175

Protein: 6.1g

Fat: 10.5g

Carbs: 11.2g

 How is this healthy? 

Sometimes Sweet Nutrition finds a recipe she likes and just makes it how it’s intended. This dish doesn’t have the added mozzarella to the filling or top. This takes away a good portion of the calories (about 80 per roll according to Sbarros recipe). I find the mozzarella takes away from my favorite part anyway..RICOTTA.

The best way to eat this is to have 1 roll with a large salad of arugula, grilled chicken (3oz),artichokes, roasted peppers, mushrooms and a light balsamic vinaigrette if you are on a 1200kcal diet.

If you are on a 1500 or more calorie diet having two is ok with a side salad like stated above (smaller scale)

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